Restaurant · Wake County, NC

Mi Cancun 2

Name: Mi Cancun 2
Address: 9605 Chapel Hill Rd, Wake County, NC

9605 Chapel Hill Rd

Last inspected Aug 3, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 3, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed pan of raw fish stored directly on top of a pan of RTE spinach and cooked pablano peppers inside reach in. Observed raw shell eggs above bulk orange juice and RTE sauces inside walk in. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed queso; carrot pepper mix and mozzarella cheese holding above 41F. TCS food shall be held at 41F or below. Items discarded.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed comet and bleach stored on prep sink drain board. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service or single-use articles by: •Separating the poisonous or toxic materials by spacing or partitioning; •Locating the poisonous or toxic materials in an area that is not above food; equipment; utensils; linens; and single-service articles or single-use articles. Items placed in designated area

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed flies active in facility. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control. 6-202.15; Core; Observed a few ceiling tiles missing near office; that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Replace ceiling tiles that are missing.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled handles on reach in equipment on the line. Dust on walk in cooler fan. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment. 49 Non food contact surfaces 4-602.13; Core; NonFood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed a few floor tiles missing; with standing water present. Physical facilities shall be maintained in good repair. Replace tiles. Issue may be contributing to flies.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 3, 2026 · Original Source

1 - Inspection

Jan 28, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 2-201.11 (A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; Policy unavailable onsite today. (A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Maria.powell@wake.gov Policy sent to manager. All employees signed during inspection.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Observed team member attempt to wash hands inside food prep sink after placing raw chicken on the grill. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Manager provided training. Team member washed hands in hand sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Observed hot water at hand sink 45F at hand sinks and food prep sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement. Manager stated that the facility replaced their water heater and it may not provide enough hot water to provide hot water to hand sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed pan of raw tilapia stored directly on top of a pan of RTE spinach. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Observed queso processor and tomato dicer that had food debris on the push plate and the square dicer. Food contact equipment was removed from storage ad placed in the ware washing line. Repeat

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf _ observed multiple containers of mik in the walk in cooler that were not dated. Informed PIC that milk has to be dated once opened and held for more than 24 hours. CDI by discarding container of milk.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed whole raw fish stored inside bucket of water. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed under running water.

In plain English

More about food kept at an unsafe temperature

notedCode 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed foodFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. Light fixture in dry storage room needs to have a shield.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jan 28, 2026 · Original Source

1 - Inspection

May 13, 2025

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11(A-C)&(E); Priority; No employee health policy available for review. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - Health policy provided. Print and have all employees review and sign.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple plates and equipment stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A few spray bottles of cleaner/chemicals unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled. CDI - Spray bottles labeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cheese dip cooling in large portions wrapped tightly with aluminum foil in a reach-in cooler. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. CDI - Cheese dip moved to the walk-in freezer to cool rapidly.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Several wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer. "In hand or in bucket".

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Lower shelving where clean plates are stored on the cook line soiled with food splatter and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Additionally; numerous cleaned and sanitized plates and bowls stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; Core; Single-use plastic containers are being re-used to portion various dry foods and spices. Single-use articles may not be re-used. One time use only.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Ice buildup present around the walk-in freezer door. Walk-in cooler fan guards are rusty and are chipped/peeling in multiple spots. Equipment shall be maintained in good repair. Evaluation of the walk-in freezer is needed; and walk-in cooler fan guards need to be replaced.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler and walk-in freezer doors and gaskets soiled with debris and black and pink accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 13, 2025 · Original Source

1 - Inspection

Oct 29, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

9 recorded violations

notedCode 2-401.11 (A) Employee observed in back prep area cutting fruits and vegetables while eating. Manager walking with inspector throughout inspection was chewing gum. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employee observed in back prep area cutting fruits and vegetables while eating. Manager walking with inspector throughout inspection was chewing gum. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) Soap dispenser at cook line was not operating properly and was not dispensing soap. All handwashing sinks shall be supplied with a handwashing cleaners. Corrected During Inspection - PIC was able to fix dispenser at time of inspection. 6-301.12 Hand Drying Provision (Pf) Paper towels were not available in the men's restroom. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC immediately replaced paper towels.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chemical (chlorine) dish machine was registering at 0 ppm. Chlorine shall meet requirement of the data plate; which state at least 50 ppm. Corrected During Inspection - PIC replaced chemicals feeding into dish machine with a brand new container and dish machine registered at 50 ppm. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment observed with visible stickers and sticker residue build up. Equipment shall be clean to sight and touch. Corrected During Inspection - Inspector discussed this with PIC to ensure items are cleaned further prior to use.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked peppers and cactus observed at room temperature (80-83 F) sitting directly next to grill. Queso observed in steam unit at expo line at 116 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Discussed utilizing Time as a Public Health Control with PIC. PIC stated the cooked peppers and cactus was first cooked within the last hour. Advised PIC to discard itemsFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked peppers and cactus observed at room temperature (80-83 F) sitting directly next to grill. Queso observed in steam unit at expo line at 116 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Discussed utilizing Time as a Public Health Control with PIC. PIC stated the cooked peppers and cactus was first cooked within the last hour. Advised PIC to discard items; reheat to proper temperatures; or begin using TPHC

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11 Separation - Storage (P) AJAX cleaner was stored directly above prep sink in back prep area. Degreaser and Clorox in spray bottles were also stored on the drainboard of the prep sink. At the time of discoveryChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) AJAX cleaner was stored directly above prep sink in back prep area. Degreaser and Clorox in spray bottles were also stored on the drainboard of the prep sink. At the time of discovery; there wasn't any food prep going on in or around this sink. Poisonous or toxic materials shall be stored so they cannot contaminate food; clean equipment; etc. Corrected During Inspection - PIC immediately relocated these items to proper chemical storage area.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) Scoops without handles stored directly inside of food products such as sugar and salsa.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean dishes are observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying. Clean stainless steel paddle observed being stored behind the faucet handles of the three compartment sinks. Equipment shall be stored in a clean; dry location where it is not exposed to splash.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Hot water side of faucet handles of handwashing sink in women's restroom closest to paper towel dispenser is stripped and does not work. Front piece of ice machine was not attached during inspection due to maintenance that was performed on unit a few days ago. Equipment shall be maintained in good repair and proper adjustment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.113(B) Cardboard dumpster is missing on of the lids on top of the unit. Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Cardboard dumpster is missing on of the lids on top of the unit. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Oct 29, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; One container of queso was stored below raw shrimp in walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage from ready-to-eat foods. CDI: Queso was moved to salsa shelf. Repeat violation; half points deducted due to observed improvements in storage order processes and training.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Salsa on prep table maintained above 41F. TCS foods shall be maintained at 41F or less. CDI: Salsa moved to prep cooler to cool to 41F. EHA discouraged person in charge from using ice baths to maintain temperature of TCS foods and encouraged use of prep cooler adjacent to work station.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Stickers were not removed from avocadoes when washed. Raw vegetables shall be thoroughly washed to remove contaminants prior to being cut. Remove stickers during washing of avocadoes.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; To-go containers were not inverted during storage. Single-use and single-services articles shall be stored using means that afford protection from contamination until used. Store containers inverted or in original packaging.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Feb 19, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Live fly was found inside a container of chocolate sprinkles. Food shall be safe; unadulterated; and honestly presented. CDI: Sprinkles discarded.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Tongs used to handle raw chicken were in direct contact with tongs used to handle raw fish and shrimp. Raw chicken found in container of raw shrimp. Beans were uncovered in dry storage area. Food shall be protected from cross-contamination during preparation by using separate equipment for each type of raw food; separating different types of raw food during storage; and storing food in covered containers. CDI: Food rearranged; tongs cleaned; and beans were covered. Reviewed educational material with manager and employees.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies were present in the kitchen. The presence of insects shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.

In plain English

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Container of raw chicken was stored on the floor in walk in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI: Chicken moved to shelving.

In plain English

More about food not protected from contamination

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Walk in freezer does not close completely due to ice build up around door. Equipment shall be maintained in a state of good repair. Remove ice and ensure door closes completely.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Fume hood was soiled with accumulations of grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean fume hood.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 28, 2023 · Original Source